By Rissa Miller, Vegetarian Journal Senior Editor

1/4 cup Ener-G Egg replacer powder

1/2 cup warm water

1/2 cup dried cranberries, minced

Zest and juice of one orange

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch ground clove

Pinch salt (optional)

1 cup chilled vegan margarine (we used Country Crock Plant Butter)

2 cups organic sugar

1 cup vegan eggnog or plain vegan creamer

1 teaspoon vanilla extract

1/2 teaspoon orange extract

Preheat oven to 325 degrees. In a large mixing bowl, whisk together Egg Replacer powder and warm water until it’s frothy and there are no lumps. Set aside to allow time to combine.

     In a small bowl, soak chopped cranberries with orange juice and zest. Set aside.

     In a medium bowl, whisk or sift together flour, baking powder, cinnamon, ginger, clove, and salt. Set aside.

     In the bowl with the frothy Egg Replacer, add margarine, sugar, eggnog,and extracts. Using an electric mixer, beat wet ingredients until smooth and evenly blended, about 2 minutes (wooden spoon works too, but requires more time.)

     Pour dry ingredients into wet and beat again until just combined. Do not overwork or the cake will be tough. Well mixed, fold in the cranberries and orange zest/juice. Set aside while preparing the pan.

     Using additional vegan margarine and flour, coat the inside of a bundt pan first with margarine, then with flour. Shake out excess flour. Pour cake batter into the prepared pan and place in the oven. Bake at 325 degrees for 1 hour, rotating half way through baking. Test with a toothpick for doneness in the middle and add more time if needed in 2-5 minute increments.

Allow to cool for 15 minutes before inverting onto a cake plate and serving.